StrongItaly
Published spec: type 0, protein 12.5%, ash 0.75%. The long-ferment Tipo 0 of the Pizzeria line, again on the same printed spec block. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
Martimucci Tipo 0 Lunga Lievitazione is a type 0 flour and 12.5% protein. Published spec: type 0, protein 12.5%, ash 0.75%. The long-ferment Tipo 0 of the Pizzeria line, again on the same printed spec block. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
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Technical Specifications
Ash Content | 0.75% |
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